About Republic
“I don’t do rules,” says our server when we ask how many appetizers to share. That’s fitting for independent Takoma Park and this funky bistro from restaurateur Jeff Black and chef Danny Wells. The place exudes attitude in a great way, from the bordello-meets-saloon decor to Fascist Killer cocktails laced with bourbon and Chartreuse to a menu that mixes vegan items with grilled oysters doused in garlic butter (no rules: order two portions). As at all of Black’s ventures, we gravitate toward seafood and anything from the wood grill, though the ancient-grains salad studded with pomegranate seeds and pickled shallots is worth a walk on the green side. Moderate.
Also great: Spicy mussels with pumpkin and sausage; grilled calamari with pickled peppers; po’ boy; s’mores brownie.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
